Background: Lactoperoxidase (LPO) is one of the most heat-stable enzymes in milk and its inactivation has been proposed for monitoring thermal processes. The aim of this study was to provide information on activity and thermal inactivation behavior of LPO in Iranian cow and buffalo milk and whey. Methods: Sixty cow and buffalo milk samples were collected. The LPO activity was measured using spe...

The objective of this study was to compare milk protein, amino acid and fatty acid content and composition among two breeds of river buffalo (Murrah and Nili-Ravi), and their hybrid F1 and F2 (crossbreeding with local swamp buffalo). The protein and fat content in milk from crossbreed F1 and F2 were significant higher than that of river buffalo, but the milk yield was still lower than Nili-Ravi...

The aim of this study was to evaluate the basic freezing point of buffalo milk. Bulk milk samples were collected from buffalo and cattle farms in Caserta area from 2008 to 2014. The analysis involved a total of 1886 buffalo milk samples and 1711 bovine milk samples. These were also tested for fat, protein and lactose contents by means of infrared spectrometry. The freezing point was determined ...

Cattle breeds have a striking effect on milk, including milk composition and technological characteristics. This study aims to compare milk composition, acidification activity, viscosity, milk dispersion system stability and casein molecular weight among three buffalo breeds in China. The technological characteristics of milk produced by three cattle breeds of river buffalo (Murrah), crossbreed...

We report a P nuclear magnetic resonance (P-NMR) investigation of buffalo milk, milk ultrafiltrate, and phospholipids from milk fat; for comparison corresponding data were also acquired for cow milk samples. In buffalo milk samples, we identified glycerophosphorylcoline, glycerophosphorylethanolamine and inorganic orthophosphate resonances, together with a broad peak assigned to serylphosphate ...

The businesses community of different sectors affected by current energy crisis in Pakistan tends towards dairy business. They are highly interested by the information on milk composition particularly of buffalo milk due to its major contribution in national’s milk production i.e. 63% according to the FAO’s published data of 2010. It is necessary to know for maximum value addition in dairy food...

Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat, and camel. Sheep milk was found to be highest in fat (6.82%±0.04%), solid-not-fat (11.24%±0.02%), total solids (18.05%±0.05%), protein (5.15%±0.06%) and casein (...

To detect milk proteins, reversed phase high performance liquid chromatography (RP-HPLC) (Waters 2695 Series chromatograph, USA) was successfully performed to separate and quantify the major proteins from cow (n = 20), goat (n = 20), buffalo (n = 20) and yak (n = 20) milk which were collected around the fourth month of lactation for each species from February to April 2013 within 30 min. Descri...

A rapid and accurate method to identify bovine and ewe milk adulteration of fresh water buffalo mozzarella cheese by using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) is described. The differentiation among mozzarella made from water buffalo milk and from mixtures of less expensive bovine and, more recently, ewe milk with water buffalo milk is achi...

The nutritional, physicochemical, and functional properties of milk are affected by thermal processing. Buffalo make a substantial contribution to global production but there have been comparatively few studies on how processing affects the buffalo milk. This paper critically reviews current knowledge regarding changes during storage milk, milk-based products, buffalo-bovine blends. Heating res...